Cinnamon Sugar Palmiers (Puff Pastry Elephant Ears)
Crisp, flaky, and coated in cinnamon sugar, these easy Cinnamon Sugar Palmiers are made with puff pastry and just 3 simple ingredients.
Also known as elephant ears, these buttery pastries bake until beautifully caramelized and crisp. They're an easy homemade treat for State Fair season-or anytime you're craving something sweet and cinnamon-y.
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A little State Fair nostalgia
When State Fair season arrives, it's hard not to think about the food-the scones, corn dogs, cinnamon-sugar treats, and all those once-a-year favorites.
Traditional fairground elephant ears are usually made from fried dough. These are a little different. They're French-style palmiers made with puff pastry, which are also commonly called elephant ears because of their distinctive shape.
They give you that same irresistible cinnamon-sugar combination in an incredibly simple baked pastry you can make at home.
Why You'll Love These Palmiers
- Only 3 ingredients: Puff pastry, sugar, and cinnamon.
- No frying: They're baked until crisp and golden.
- Easy to make ahead: Shape the pastry logs ahead and chill until you're ready to slice and bake.
- Perfect for fall and fair season: Cinnamon sugar makes these especially fun as summer begins turning toward autumn.
Ingredients
You'll only need three ingredients:
- Puff pastry: Use 2 sheets of thawed puff pastry. Keep it cold while you work so the layers remain flaky.
- Granulated sugar: Caramelizes as the palmiers bake, giving them their crisp exterior.
- Ground cinnamon: Turns the sugar into that classic fair-inspired cinnamon-sugar coating.
How to Make Puff Pastry Elephant Ears
1. Make the cinnamon sugar.
Combine the sugar and cinnamon in a small bowl.
2. Roll the pastry.
Sprinkle one-quarter of the cinnamon sugar onto your work surface. Place one sheet of puff pastry over it and roll into a 12-inch square. Sprinkle another quarter of the cinnamon sugar over the top.
3. Shape and chill.
Starting at one side, tightly roll the pastry toward the center. Repeat from the opposite side until the two rolls meet. Gently press together. Repeat with the remaining pastry sheet and cinnamon sugar, then chill both logs for 30 minutes.
4. Slice and bake.
Cut the chilled pastry into ¼- to ½-inch slices. Coat both sides lightly with cinnamon sugar and arrange on a parchment-lined baking sheet with plenty of room between them.
Bake at 400°F for 8 to 9 minutes, flip, and bake for about 8 minutes more, or until golden brown and crisp. Transfer to a rack to cool.
Tips for Crisp Palmiers
- Keep the puff pastry cold for the flakiest layers.
- Don't skip the 30-minute chill before slicing.
- Leave plenty of space between pastries; they'll spread as they bake.
- Look for a deeply golden color-the caramelized sugar is what gives palmiers their signature crispness.
Serving and Storage
These are wonderful slightly warm or completely cooled, especially with coffee or tea. And, of course, they're especially fun during State Fair season alongside your other favorite fair-inspired treats.
Palmier Elephant Ears Recipe
Ingredients
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 sheets puff pastry thawed but still cold
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line baking sheets with parchment paper.
- Make the cinnamon sugar: In a small bowl, combine the sugar and cinnamon. Set aside about 2 tablespoons for coating the sliced palmiers.
- Roll the pastry: Sprinkle a portion of the remaining cinnamon sugar over a work surface. Place one sheet of puff pastry on top and roll it into approximately a 12-inch square. Sprinkle more cinnamon sugar evenly over the top, gently pressing it into the pastry with the rolling pin.
- Shape the palmiers: Starting at one side, tightly roll the pastry toward the center. Roll the opposite side toward the center until the two rolls meet. Gently press them together. Repeat with the second sheet of puff pastry.
- Chill: Wrap or cover the shaped pastry logs and refrigerate for 30 minutes, or until firm enough to slice cleanly.
- Slice: Cut each chilled log into ½-inch slices. Lightly press or sprinkle both cut sides with the reserved cinnamon sugar. Arrange on the prepared baking sheets, leaving about 2 inches between each pastry.
- Bake: Bake for 8 to 9 minutes, or until the bottoms begin to caramelize and turn golden. Carefully flip each palmier and bake for another 6 to 8 minutes, or until deeply golden and crisp.
- Cool: Transfer the palmiers to a wire rack and let cool. They will become crisper as they cool.
Notes
- Storage: Palmiers are best the day they're baked, when they're at their crispiest. Store leftovers in an airtight container at room temperature for up to 3 days.
- Make Ahead/Freezing: The shaped, unbaked pastry logs can be refrigerated until firm and sliced when ready to bake. They can also be frozen; thaw briefly in the refrigerator until firm but easy to slice, then bake as directed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More State Fair Favorites
- Fisher Fair Scones Recipe
- Cinnamon Sugar Baked Donut Holes
- State Fair Corn Dogs
- Everything Bagel Seasoning Pretzels
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Confirming that the recipe is 2 sheets puff pastry, as in one package, rather than 2 packages as is listed? Ty
Yes, that is correct! I've updated the recipe to be more clear.
This recipe is to make Palmiers cookies…where is the recipe for elephant ears (fry bread)?
Did you read the intro to the recipe?
Where is the melted butter used?
Brush the melted butter onto the puff pastry before rolling. I’ve updated the instructions!
Thank you 😊
You’re welcome ❤️